It’s the ultimate comfort food, don’t you agree? I simply love a homemade chicken pot pie and when I found this recipe, I knew I’d never make it any other way! This recipe was showcased on a wonderful PBS show called Cook’s Country. It is a bit labor intensive but the end result is worth it! Here’s my interpretation.
Crust
½ cup of sour cream
1 lightly beaten egg
2 ½ cups of flour
1 ½ teaspoons of salt
12 tablespoons of cold butter, cut into ½ inch pieces
The show used a food processor but since I don’t own a food processor I did all of this in my Kitchenaide stand mixer using the whisk attachment.
Combine the sour cream and egg in a bowl and mix until thoroughly blended.
Mix the flour and salt for about 3 seconds. Add the butter, a little bit at a time and mix.
Add about ½ of the sour cream mixture and continue mixing until combined. Add the remaining sour cream.
Transfer this dough to a lightly floured surface and knead until the dough comes together. Divide the dough in half, wrap each half, refrigerate for an hour.
Let the dough sit on the counter for about 10 minutes to soften then roll one piece into a 12 inch circle. Place this piece in a 9 inch pie tin, letting the excess hang over the edge. Carefully press the dough into the pie tin.
Roll out the other piece of dough and lay flat on a sheet tray. Place both dough circles in the refrigerator for 30 minutes.
Preheat the oven to 450 degrees and adjust the oven rack to the lowest position.
Filling
4 tablespoons of butter
½ cup of chopped onion
2 peeled and sliced carrots
2 sliced celery ribs
6 tablespoons of flour
2 ¼ cups of chicken stock or broth
½ cup of ½ & ½
2 small peeled and cut potatoes
1 teaspoon of fresh minced thyme
1 rotisserie chicken, shredded
10 ounces of frozen peas
1 beaten egg
Salt and pepper to taste
Melt the butter and add the onions, carrots, celery, salt and pepper. Cook until the veg begins to soften. Add the flour and continue cooking for about 1 - 2 minutes.
Slowly stir in the stock/broth and the ½ and ½. Bring it to a boil.
Add the potatoes and thyme. Reduce the heat and simmer until the sauce is thickened and the potatoes are cooked through.
Remove from the heat and add the chicken and peas. Stir to combine everything.
Place the pie tin on a sheet tray. Pour the chicken mixture into the dough lined pie tin.
Top with the second dough and crimp the edges together.
Cut several slits in the top crust to allow for steam.
Brush the top and edges with the beaten egg and bake until golden brown for about 18 minutes.
Reduce the oven temperature to 375 degrees, rotate the sheet tray, and continue baking until the crust is a deep golden brown, about 15 minutes.
Let the pie cool for about 45 minutes before cutting.
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